2 cups tomato sauce
precooked polenta (in a tube), cut into 16 slices
1/2 cup cottage cheese
2 TBSP pesto
1. Assemble the lasagna. Preheat oven to 375F. Oil a 9-inch square baking dish. In a small bowl, stir together the cottage cheese and pesto. Season to taste with salt and pepper (or none). Layer the polenta slices and pesto mixture in the baking dish (the polenta pieces are kind of laying on each other like dominoes). Top with the remaining tomato sauce and mozzarella.
2. Bake the lasagna. Bake until cheese is melted and the lasagna is heated through, about 20 minutes. Serve hot.
This dish can be preheated, because it doesn’t take much time to assemble. I’ve read lately that there is no need to preheat the oven. You can just turn it on so it will be the right temperature, but don’t preheat for the entire time it takes to prepare a meal.
In the spring and summer, use fresh basil, pinenuts, garlic, and parmesean cheese to make fresh pesto. You can’t beat it!